The Charter Oak Restaurant

Ellen Guo

Welcomed and served by the most helpful staff, who recommended a few dishes (or more like the entire menu) to us before we nailed it down to the below: - sourdough - smoked beef short rib - hearth roasted mushroom - garden raw vegetables - Stracciatella The veggies are truly from farm to table. I’d say the raw carrots are some of the sweetest and freshest I’ve tasted, and the soy dip is very nice. We used the stracciatella as a dip for many things too. I would also recommend the sourdough and the beef short rib. The restaurant brags about their hundred year old sourdough starter. I liked the sour and tangy flavor, and the freshness of the bread.

ian white

We stopped in here to have a cocktail and some small plates before dinner. Pretty cool vibe with the open flame cooking and big open space restaurant. We sat at a high top next to the bar. Service was great. Cocktails were a nice change from wine tastings. Apps were good too. Whatever the dip is with the raw vegetable plate is the 💣

Brett Callanan

Refreshingly simple yet nuanced menu highlighting local produce. Very attentive staff. We had trout and short rib, with sunchoke and oyster mushrooms on the side. In house made bread with decades old yeast starter and house cultured butter was a nice touch. Ambience was grand yet relaxed, showcasing an open fire/ coal grill station. Highly recommend.

Zac Fellabaum

Amazing spread of options. The waiter was excellent and the food was great. We got three mains and split them all. The cheeseburger and short rib were awesome. For dessert, they've got a tequila cold brew that is worth a try.